Giant Chocolate Chip Cookie Cake (Bakery-Style & Easy to Make)
This Chocolate Chip Cookie Cake Recipe is a chewy, buttery giant cookie baked into cake form, with golden brown edges, melty chocolate chunks, and a sweet frosting finish. It's everything you love about homemade chocolate chip cookies but made for celebrating.
Perfect for birthdays, parties or anytime you want a crowd-pleasing dessert, this giant cookie cake is easy to make at home and even more fun to decorate with frosting and sprinkles.
More festive desserts we love are our Sugar Cookie Cups and simple Carrot Sheet Cake.
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Ingredients
This recipe uses cookie dough basics plus frosting for a festive finish.
See the recipe card below for the exact quantities of each ingredient.
- All-Purpose Flour: The base for structure in the cookie cake.
- Baking Soda and Baking Powder: Help the cookie cake rise and bake evenly.
- Granulated Sugar: Sweetens the cookie and helps with golden brown color.
- Unsalted Butter: Softened for creaming, creating a chewy cookie texture.
- Large Egg: Binds the dough together.
- Pure Vanilla Extract: Adds warm, sweet depth of flavor.
- Chocolate Candy Melts: Chopped into chunks for melty pools of chocolate.
- Salted Butter (Frosting): Softened for a creamy base.
- Icing Sugar/Powdered Sugar: Sweetens and thickens the frosting.
- Whole Milk: Adds moisture to make the frosting spreadable.
- Sprinkles: Optional, for festive decoration.
To make this recipe you''ll want a tart pan, stand mixer with paddle attachment, measuring cups and spoons, and a piping bag.
Variations
- Classic Chips: Swap candy melts for semi-sweet or milk chocolate chips.
- Extra Chocolate: Stir in additional chunks or top with Hershey squares.
- Chocolate Frosting: Swap the vanilla frosting for chocolate buttercream.
- Festive Toppings: Decorate with themed sprinkles for holidays or birthdays.
How to Make a Chocolate Chip Cookie Cake Recipe
With just a few simple steps, your dough is ready for the tart pan.
Preheat oven to 350F and lightly grease a tart pan with non-stick spray and set aside.
In a medium bowl, whisk all-purpose flour, sea salt, baking soda and baking powder. Set aside.
In the bowl of a stand mixer cream together sugars and butter for about 2 minutes. Scrape down the sides of the bowl to ensure everything is mixed well.
Mix pure vanilla extract and the egg to the batter just until combined.
Add dry ingredients into the wet ingredients and mix for one minute.
Add mixture to tart pan and spread evenly using an offset spatula or your hands. It will spread and rise, so it doesn't need to be perfect.
Bake for about 17 minutes or until it starts to get a golden-brown color along the edges.
Let cool completely and carefully remove to prevent breaking (about 15 minutes).
When the cake is cooled, combine all frosting ingredients in the bowl of a stand mixer and cream together until smooth.
Pipe edges and add any sprinkles as desired.
Hint: Don't over-bake, the center should stay soft, and edges will firm as it cools.
Recipe Tips
- Use the Right Pan: The removable bottom in a tart pan or springform pan makes it easy to remove the cake without breaking.
- Cool Fully Before Frosting: Frosting will melt if the cookie is still warm.
- Spread Evenly: Press dough gently with an offset spatula or your hands for a uniform bake.
- Personalize It: Write a message with frosting for a birthday party centerpiece.
One similar chewy cookie recipe readers always come back to is our Espresso Chocolate Chip Cookie.
More Desserts
Storage Instructions
- Room Temperature: Store covered in plastic wrap or in an airtight container for up to 3 days.
- Refrigerator: Keeps up to 5 days, though it may firm up slightly.
- Freezer: Freeze slices wrapped in plastic wrap, then placed in a freezer-safe bag for to 2-3 months.
- Tip: I used an A6 tip for piping but you can use any desired shape.
Serving Suggestions
- Party Treats: Chocolate Baileys Irish Cream Cake, Fruit Trifle, Apple Coffee Cake, Strawberry Shortcake Cookie Cups, Lemon Blueberry Dump Cake or Red White and Blue Cupcakes.
Chocolate Chip Cookie Cake FAQs
A tart pan makes for easy removal, but if you don't have one, you can use a cake pan lined with parchment paper.
Definitely! The cookie cake is delicious on its own, but frosting adds a festive touch.
Candy melts give smooth pools of chocolate, but semi-sweet chips or chopped bars work just as well.
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Chocolate Chip Cookie Cake Recipe
Equipment
- Stand Mixer with Paddle Attachment
- 9" Tart Pan
- Measuring Cups and Spoons
- Cooling Rack
- Piping Bag
- Mixing Bowl
Ingredients
COOKIE CAKE:
- 250 grams all-purpose flour about 2 cups
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 stick butter unsalted, softened
- 200 grams granulated sugar about 1 cup, plus more for rolling
- 1 large egg
- ½ tablespoon pure vanilla extract
- 4 oz chocolate candy melts chopped
FROSTING:
- 14 tablespoon icing sugar
- 5 tablespoon butter salted and softened
- 2 teaspoon whole milk or more
- 2 tablespoon sprinkles optional
Instructions
- Preheat oven to 350F and lightly grease a 9" tart pan with non-stick spray and set aside.
- In a medium bowl, whisk all-purpose flour, sea salt, baking soda and baking powder and reserve for later.
- In the bowl of a stand mixer cream together butter and sugars for 2 minutes on medium speed; it should be fluffy. Scrape down the sides of the bowl to ensure everything is mixed well.
- Add egg and pure vanilla extract and run on medium speed for about 3 seconds.
- Mix dry ingredients into the wet ingredients and mix on low for 1 minute.
- Transfer dough to the prepared tart pan and spread evenly using an offset spatula or your hands. It will spread and rise, so it doesn't need to be perfect.
- Bake for about 17 minutes or until it starts to get a golden-brown color along the edges.
- Let cool completely and carefully remove to prevent breaking (about 15 minutes).
- When the cookie cake is cooled, make frosting in the stand mixer by creaming together icing sugar, butter and milk until smooth (start with 2 teaspoons of milk and add more to get your desired consistency).
- Pipe edges and add any sprinkles as desired.
Notes
- Use the Right Pan: The removable bottom in a tart pan or springform pan makes it easy to remove the cake without breaking.
- Cool Fully Before Frosting: Frosting will melt if the cookie is still warm.
- Spread Evenly: Press dough gently with an offset spatula or your hands for a uniform bake.
- Personalize It: Write a message with frosting for a birthday party centerpiece.
- Don't Over-Bake: The center should stay soft, and edges will firm as it cools.
- Room Temperature: Store covered in plastic wrap or in an airtight container for up to 3 days.
- Refrigerator: Keeps up to 5 days, though it may firm up slightly.
- Freezer: Freeze slices wrapped in plastic wrap, then placed in a freezer-safe bag for to 2-3 months.
- Tip: I used an A6 tip for piping but you can use any desired shape.
Nutrition
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